| Moderate | Vegan
Dairy-Free Lemon Cream Cheese Cookies
INGREDIENTS
- 1 tablespoon flaxseed meal
- 3 tablespoons water
- 1 cup granulated sugar
- 1 medium lemon (for 1 tablespoon lemon zest)
- 1/4 cup vegan butter, softened
- 1/4 cup Follow Your Heart® Dairy-Free Cream Cheese
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1/4 teaspoon turmeric
- 2 cups (240g) all purpose flour
- 2 teaspoons cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup powdered sugar
INSTRUCTIONS
- Preheat oven to 350F. Line a large baking sheet.
- In a small bowl, prepare the flax egg by mixing together the flaxseed meal and water. Set aside to thicken for 10 minutes.
- In a large bowl, add the the sugar and lemon zest, and rub together with your fingertips until well combined.
- In the same bowl, add the softened vegan butter, and Follow Your Heart Dairy-Free Cream Cheese. Using an electric mixer, cream together with the sugar until smooth and fluffy, about 2-3 minutes.
- Add in the flax egg, vanilla extract, lemon extract, and turmeric, and beat until combined.
- Finally, add in the flour, cornstarch, salt, and baking soda. Mix with a spatula until all ingredients are well combined, using your hands if necessary..
- Scoop 1 tablespoon sized balls of dough and roll them in powdered sugar. Once you have gone through all of the cookie dough, roll them all in the powdered sugar once more. The cookies do not spread much, so an be placed about 1-inch apart on the baking sheet and be ok.
- Bake for 13-15 minutes.
- Cool completely before serving and enjoy!
